Holiday cake à la Kalter Hund

Ingredients for 1 servings:

• 8 eggs
• 170 g flour
• 170 g sugar
• 1 packet of vanilla sugar
• Margarine or baking spray for greasing
• 2 packs of pudding powder, chocolate
• 600 ml milk
• 75 g sugar
• 250 g butter, soft
• ½ piece(s) margarine
• 2 tbsp milk
• Cocoa powder
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

at second glance not so complicated, for 16 pieces

Batter: Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla sugar. Then add the egg yolks one at a time and beat until creamy. Slowly fold in the flour with a wooden spoon. Spray the cake ring with baking spray or grease with margarine and spread 6-7 tablespoons of batter evenly. Bake for 6-7 minutes at 180°C. Remove the finished cake, grease the cake ring with margarine, and repeat 6 more times until all the batter is gone. (You should make 7 slices. Allow to cool thoroughly. Filling: Make the pudding from the ingredients (except butter) and allow to cool thoroughly. Cream the butter with a mixer until creamy and add it a spoonful at a time to the cold pudding. Use the thickest slice of cake as the base. Spread a portion of the cream on it, place the next slice on top, and so on. Refrigerate the cake for 2 hours. Glaze: Melt the margarine in a saucepan. Add 4-5 tablespoons of powdered sugar and 2-3 tablespoons of cocoa, mix with milk. If it is too runny, add more powdered sugar and cocoa. Spread on the cake. Decorate the cake as desired. Refrigerate for another 2 hours before serving.